The public are being encouraged to eat more wild fish, such as mackerel, anchovies and herring, which are often used within farmed salmon feeds. These oily fish contain essential nutrients including ...

The amount of farmed seafood we consume—as opposed to that taken wild from our waters—is soaring every year, making aquaculture an ever-more important source for many diets, and a response to ...

I try to cook fish regularly, partly because I enjoy it and partly because it’s one of the simplest ways to eat well. But in ...

Norway is the largest exporter of salmon in the world. And while some of those fish are wild-caught, many are raised in "fish farms"- large cylindrical pens made of nylon in the open water. Sometimes ...

Soaring demand for farmed salmon is endangering access to local sea fish for poorer communities around the world, warns a new report. Growing appetite for salmon in the northern hemisphere means more ...

Americans love salmon. It’s readily available fresh, frozen and canned. Whole sides of salmon lacquered in a sticky glaze make for a showstopping entree. Smaller portions cook up fast, making salmon a ...

Early spring is a very special time in the Pacific Northwest, especially off the coast of Vancouver Island, Canada. Just a short drive away from my home on the island’s shores, one of the greatest ...

Farmed salmon is never as good as wild salmon. Everybody knows that. The taste is duller, the flesh flabbier, the finish forgettable. If I could, I would only eat wild salmon. But I can’t in good ...

At high-end omakase counters and fine dining restaurants, serving wild-caught fish from Japan is typically preferred by chefs. But it isn’t always doable — factors like profit margins, seasonality, ...